If you’re searching for a dish that checks all the boxes—comforting, vibrant, and bursting with flavor—this Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe is just what your dinner table needs. Imagine tender pasta enveloped in a lush sundried tomato pesto cream sauce, loaded with colorful, sautéed vegetables that bring freshness and texture to every bite. It’s an effortless way to serve up something hearty yet wholesome, perfect for family dinners or impressing friends with minimal fuss. This recipe delivers an unforgettable combination of creamy, tangy, and savory notes that will have you reaching for seconds before you know it!
Ingredients You’ll Need
Simple ingredients make for a spectacular dish here, each playing a crucial role in creating the perfect balance of flavors, textures, and colors. From the hearty penne pasta to the vibrant veggies and the velvety sundried tomato pesto cream, every component shines.
- Penne pasta (12 ounces): Holds sauce beautifully and has the ideal shape for baking and layering flavors.
- Zucchini (1, chopped): Adds a tender bite and subtle earthiness that complements the creamy sauce.
- Red bell pepper (1, diced): Introduces a burst of sweetness and vibrant color.
- Mushrooms (8 ounces, sliced): Give a savory, umami boost that deepens the overall flavor profile.
- Cherry tomatoes (1 cup, halved): Provide juicy pops of brightness amidst the rich pasta.
- Fresh spinach (2 cups): Wilts down to add nutrition and a lovely green contrast.
- Sundried tomato pesto (¾ cup): The star ingredient that brings tangy, herby depth and beautifully ties the dish together.
- Heavy cream (1 cup, or half-and-half): Creates that irresistibly creamy texture and smooth finish.
- Garlic (3 cloves, minced): Infuses aromatic warmth, essential for building flavor layers.
- Italian seasoning (1 teaspoon): Blends classic herbs to complement the pesto’s essence.
- Salt and black pepper: To taste, enhancing all the flavors to perfection.
- Olive oil (1-2 tablespoons): For sautéing veggies with a silky richness.
- Shredded mozzarella (1 ½ cups): Melts beautifully to form that golden, gooey topping everyone loves.
- Grated parmesan (½ cup): Adds a sharp, nutty finish that balances the creaminess.
How to Make Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook your penne until it’s just al dente. Remember, the pasta will continue to cook in the oven, so stopping just short of fully tender is key. Drain it well and set aside to prepare for the sauce and veggies.
Step 2: Sauté the Vegetables
Start by warming olive oil in a large skillet over medium heat. Toss in the minced garlic and let its fragrance fill your kitchen, cooking for about 30 seconds. Add the chopped zucchini, diced red bell pepper, and sliced mushrooms next. Let them cook until tender—about 5 to 7 minutes—then stir in the halved cherry tomatoes and cook for a couple more minutes. Season with salt, pepper, and Italian seasoning for that perfect herbaceous touch. Lastly, add the fresh spinach and cook just until it wilts, preserving its gorgeous green color and subtle flavor.
Step 3: Make the Creamy Pesto Sauce
Turn the heat down to low and stir in the luscious sundried tomato pesto along with the heavy cream. Let this mixture gently simmer for 2 to 3 minutes until the sauce thickens slightly, transforming into the silky coating that makes this bake so irresistible. Taste and tweak the seasoning as needed. If the sauce feels too thick, a splash of reserved pasta water will loosen it perfectly without losing the creamy consistency.
Step 4: Combine Everything
Pour the cooked pasta into the skillet with your creamy pesto and veggies, tossing gently until every piece is evenly coated with that rich, flavorful sauce. Transfer this mixture to a greased 9×13-inch baking dish, smoothing it out evenly. Then sprinkle the shredded mozzarella and grated parmesan all over the top, preparing for the golden, bubbly finish.
Step 5: Bake Until Golden
Pop the baking dish into your preheated oven at 375°F (190°C) and bake for 20 to 25 minutes, until the cheese melts into a bubbly, golden crust. For an extra crispy top, switch to the broiler for just 2 to 3 minutes at the end—watch closely to avoid burning. Let the pasta bake rest for about 5 to 10 minutes after baking; this step helps it set perfectly, making it easier to serve and enjoy every delicious slice.
How to Serve Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley over the warm pasta bake adds a pop of bright green and refreshing herbal notes. For a touch of indulgence, grated parmesan or a drizzle of extra virgin olive oil on top elevates the dish right before serving.
Side Dishes
This pasta bake pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette for a zesty counterbalance. Garlic bread or a warm, crusty baguette ready to scoop up every last bit of sauce will satisfy even the biggest appetites.
Creative Ways to Present
For a fun twist, serve the baked pasta in individual ramekins straight from the oven for an irresistible personal touch. Or layer the pasta bake in a trifle dish for a casual family-style meal where everyone can serve themselves with ease and excitement.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe into an airtight container. It will keep well in the refrigerator for up to 3 days, making for delicious next-day meals that taste just as comforting as freshly baked.
Freezing
This pasta bake freezes wonderfully! Portion it into freezer-safe containers before baking or after it has cooled. It can be stored for up to 2 months; just thaw overnight in the fridge before reheating for a hearty, stress-free dinner anytime.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15 to 20 minutes covered with foil to keep it moist. Remove the foil during the last 5 minutes to refresh the cheesy top. Alternatively, microwave individual portions for a quick lunch or dinner, stirring halfway through to ensure even warming.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne is recommended for its sauce-holding qualities, rigatoni, ziti, or even fusilli work beautifully in this Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe. Just be sure to cook the pasta al dente, so it doesn’t get mushy during baking.
Is there a vegan substitute for the cream and cheese?
Yes! You can swap heavy cream for coconut cream or any plant-based cream alternative. For cheese, use vegan mozzarella and parmesan-style shreds. The sundried tomato pesto often contains cheese, so check labels or make your own dairy-free pesto to keep the dish completely vegan.
Can I add other vegetables to this pasta bake?
Definitely! This recipe is versatile and welcomes additions like roasted eggplant, artichoke hearts, or even kale. Just adjust cooking times to ensure all veggies are tender and flavorful within the bake.
How spicy is this dish?
The Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe is mild with no inherent spiciness. If you enjoy a kick of heat, feel free to add red pepper flakes when sautéing the garlic or sprinkle some on top before baking.
What can I do if I don’t have sundried tomato pesto?
No worries! You can make a quick sundried tomato pesto by blending sundried tomatoes, garlic, basil, pine nuts or walnuts, olive oil, and parmesan cheese. If you’re short on time, a store-bought basil pesto mixed with finely chopped sundried tomatoes makes a tasty alternative.
Final Thoughts
There’s something truly special about the Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe—it’s the kind of meal that warms your heart and satisfies your soul with every forkful. Whether you’re cooking for your family or treating yourself to something delicious, this pasta bake is sure to become a forever favorite. Give it a try and savor the perfect harmony of creamy sauce, vibrant vegetables, and melty cheese all baked to golden perfection!
Print
Creamy Sundried Tomato Pesto Pasta Bake with Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Sundried Tomato Pesto Pasta Bake with Veggies is a comforting and flavorful dish perfect for a family dinner. Combining al dente pasta with sautéed fresh vegetables and a rich, creamy sundried tomato pesto sauce, it’s finished with a golden, bubbly cheese topping for a deliciously satisfying meal.
Ingredients
Pasta
- 12 ounces penne (rigatoni, or ziti)
Vegetables
- 1 zucchini (chopped)
- 1 red bell pepper (diced)
- 8 ounces mushrooms (sliced)
- 1 cup cherry tomatoes (halved)
- 2 cups fresh spinach
- 3 cloves garlic (minced)
Sauce
- ¾ cup sundried tomato pesto
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1–2 tablespoons olive oil
Cheese Topping
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, slightly undercooked as it will finish cooking in the oven. Drain and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add chopped zucchini, diced red bell pepper, and sliced mushrooms. Sauté for 5 to 7 minutes until vegetables are tender. Stir in halved cherry tomatoes and cook for an additional 2 minutes. Season with salt, black pepper, and Italian seasoning. Add fresh spinach last and cook just until wilted.
- Make the Creamy Pesto Sauce: Lower the heat and stir in the sundried tomato pesto and heavy cream. Let the mixture simmer gently for 2 to 3 minutes until it slightly thickens. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water to achieve desired consistency.
- Combine Everything: Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the sauce and vegetables. Transfer the mixture to a greased 9×13-inch baking dish. Evenly sprinkle shredded mozzarella and grated parmesan over the top.
- Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until the cheese is bubbly and golden brown. For a crispier top, broil the bake for an additional 2 to 3 minutes. Remove from oven and let rest for 5 to 10 minutes before serving to help it set and make slicing easier.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Reserve some pasta cooking water to adjust sauce thickness if needed.
- Use any pasta shape you prefer such as rigatoni or ziti.
- Broil only briefly to avoid burning the cheese topping.
- Add extra veggies like artichokes or olives for more flavor.
- Let the bake rest before slicing to prevent it from falling apart.
